It is easily the hottest (and most humid) day in DC. I stood outside waiting for the bus for less than 5 minutes and was drenched, head to toe. Honestly, it’s really the perfect kind of day to have a big bowl of this easy asparagus gazpacho. (With a fruity cocktail of choice, of course).

I’ve been cooking stove-free for almost a week and I have to say, I love it. With the exception of a pan of birthday brownies and the roasted asparagus for this soup, we’ve been living off the grill and no-bake dinners. I must say, It’s so nice not to have to sweat while I prepare dishes. I can’t say the same for my hubby, who has taken to sweating over the grill, but at least we can eat inside our house without sweating.

See, we live in a small-ish townhouse and when the oven is on, it has this knack for heating up THE ENTIRE PLACE. Not to mention our place was built in the 20s, so our air conditioning is a wall unit. Like, one that sticks out and makes a lot of noise when its on. It does eventually cool our place off, but we go deaf with noise while it’s on.

I won’t complain, I love where we live. It’s charming, quiet and super dog-friendly. Plus, we have the world’s cutest patio (that I’m still decorating) so I can put up with a loud ac unit for that.

Before I jump too far off topic, let’s get back to this gazpacho. The best thing about it is that you can serve it chilled or hot. Honestly, I had it both ways and they are both absolutely mouth-watering. However, since it’s apocalyptic hot outside, I’d suggest serving it chilled with a bunch of fresh garnishes. One of the best garnishes (besides the crunchy croutons) is good olive oil. I was recently sent a bottle of Cobram Estate First Harvest Olive Oil and it’s life-changing.

So smooth, it’s something you want to sip and savor on it’s own. But on this gazpacho? It’s perfect.

Esp. paired with a glass of chilled white wine (or rose). I know, I’m on the rose bandwagon but it’s SO good. I’ll have a little post about that one soon.

Directions:

Preheat oven to 400 degrees F. In two large baking dishes, spread the asparagus so none of the stalks are overlapping. Drizzle both with olive oil and garnish with salt and pepper.

Roast for about 20 minutes, flipping the stalks at 10, or until slightly browned and softened. Remove from stove and chop into quarters. Toss into a blender.

In a large saucepan over medium heat, melt the butter. Add the onions and cook about 4 minutes, or until slightly translucent. Add in garlic and habanero and cook for another 2 -3 minutes. Add in the vegetable broth and salt and pepper. Reduce heat to low and simmer another 20 minutes, or until reduced slightly and vegetables are tender.

Pour into the large blender (with the asparagus) and salt and pepper; then blend until creamy. Add in heavy cream and blend again until smooth.

Chill for about 25 – 30 minutes, or until chilled. Pour into bowls and garnish with croutons, chopped pepper, cilantro, pine nuts and drizzle with olive oil.